Hot passionfruit soufflés with raspberry cream
1.Make raspberry cream. Refrigerate until required.
2.Preheat oven to 220°C. Grease four 1 cup (250ml) soufflé dishes, sprinkle inside each one with caster sugar; shake away excess. Place dishes on oven tray.
3.In a large bowl, combine yolks, passionfruit, juice and half the sifted icing sugar.
4.In a small bowl, beat the egg whites with electric mixer until soft peaks form; add remaining sifted icing sugar and continue beating until firm peaks form. Gently fold a quarter of the whites into passionfruit mixture, then fold in remaining whites. Spoon mixture into dishes.
5.Bake soufflés about 10 minutes or until puffed and browned lightly. Serve immediately dusted with a little extra sifted icing sugar and raspberry cream.
6.Push thawed raspberries through sieve to remove seeds. Whip cream and icing sugar until soft peaks form; fold in the raspberry puree and liqueur.
You will need about six passionfruit for this recipe. It is fine to use just one 300ml carton of cream for this recipe.Note